Turkey & the Leftovers
A quick entry for post Thanksgiving turkey leftovers...
Thanksgiving has been over for a week now, it is time to use up that turkey or throw it away. I would hope that you use it (remember that there are hungry children in Africa). First off save that carcass and scraps. It is very easy to make stock which will freeze until next Thanksgiving, if it lasts that long. It is great to have homemade stock to use in soups, sauces, and as an everyday cooking liquid. It is very easy to make and the aroma of your house is magnificent.
The following is a list of all the wonderful ideas to help use up your celebratory bird.
- Turkey Tortellini/Noodle Soup (great use for that yummy stock you have simmering on your stove) (freezable)
- Turkey Rubens
- Turkey Omelet
- Turkey Pot Pie (freezable)
- Turkey Salad
- Turkey Lasagna (freezable)
- Turkey and Dumplings (freezable)
- Turkey Taco Salad
- Turkey Noodle Casserole (replaces Tuna) (freezable)
- Turkey Gravy over Mashed Potatoes
- Chipotle Glazed Turkey Tacos
- BBQ Turkey Sandwiches (freezable)
- Turkey Joes (sloppy joes) (freezable)
- Turkey Tettrazini
TURKEY STOCK
Turkey carcass, bones, skin and all
3 carrots or more, no need to peel
3 ribs of celery, leaves attached, or more
2 onions, peeled
1/2 head of garlic
1 Tbsp peppercorns
3 Tbs salt
fresh or dried herbs to taste, I used sage, rosemary, dill, and thyme (just because I have them in my garden)
Water to cover
Throw everything in a big stock pot and cover with water. Simmer on medium low heat for 5 hours or so, until stock becomes brown and rich in color. You will see squash seeds because I had butternut squash that day too, so I threw in the peelings and some seeds happened to find their way into the pot too. Use whatever scraps you may have, that is the beauty of stock.
Strain and pour into containers, freeze until ready to use.
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